When I first tried Giada’s Lamb Chops with Tomato and Feta Salad, I knew it was going to be a regular at my dinner table. The lamb chops are savory and juicy, with a subtle hint of rosemary, and the salad is a bright, herby explosion of flavor. It’s like sunshine in every bite.

Whether you’re hosting a holiday dinner or treating yourself to a midweek upgrade, this dish never disappoints. Pair it with a side of roasted veggies or a simple green salad for a meal that feels fancy without the fuss. Trust me—everyone will ask for seconds!

Recipe Ingredients

For the Salad:

• 2 cups of coarsely chopped tomatoes (about 2 large tomatoes)
• ¼ cup of lightly packed torn fresh basil leaves
• ⅓ teaspoon of kosher salt
• 2 tablespoons of extra-virgin olive oil
• 2 tablespoons of crumbled feta cheese

For the Yogurt Sauce:

• ½ of an English cucumber, peeled
• ¾ cup of low-fat plain Greek yogurt
• 1 teaspoon of grated lemon zest
• 1 tablespoon of fresh lemon juice (from 1 lemon)
• 1 tablespoon of extra-virgin olive oil
• ¾ teaspoon of kosher salt

For the Lamb Chops:

• 8 lamb T-bone chops, about 1 inch thick
• 3 garlic cloves, finely chopped
• 1 teaspoon of chopped fresh rosemary leaves
• ½ teaspoon of kosher salt
• ¼ teaspoon of freshly ground black pepper
• 2 tablespoons of extra-virgin olive oil

How To Make Giada Lamb Chops with Tomato and Feta Salad

Prepare the Salad:

1. Start by combining the chopped tomatoes, torn basil, kosher salt, olive oil, and feta cheese in a medium bowl.
2. Gently toss everything together with a rubber spatula, just enough to coat the tomatoes in that savory olive oil and let the flavors mingle.
3. Set this beauty aside to marinate while you work on the rest.

Make the Yogurt Sauce:

1. Grate the peeled cucumber using the large holes of a box grater, then place it in a fine-mesh strainer.
2. Using your hands, squeeze out as much liquid as you can to keep the sauce from becoming watery. Add the grated cucumber to a medium bowl along with the Greek yogurt, lemon zest, lemon juice, olive oil, and salt.
3. Stir until it’s smooth and creamy, and set it aside—it’s like sunshine in a bowl, waiting to complement your lamb.

Season the Lamb Chops:

1. Rub the lamb chops all over with the chopped garlic, fresh rosemary, kosher salt, and black pepper.
2. Drizzle them with olive oil, making sure they’re evenly coated for a flavorful sear on the grill.

Grill the Lamb Chops:

1. Preheat your grill or grill pan to medium-high heat. Once it’s hot, place the lamb chops on the grill and cook for about 4 minutes per side if you like them medium-rare. You’ll know they’re ready when the edges are beautifully seared and your kitchen is filled with the irresistible aroma of garlic and rosemary.
2. Remove them from the grill and tent them with foil to keep warm while you plate everything.

Bring It All Together:

1. On each plate, arrange a generous scoop of the marinated tomato and feta salad next to the lamb chops.
2. Add a dollop of the creamy cucumber-yogurt sauce on the side for dipping. Take a moment to admire your plate—it’s a work of art, full of vibrant colors and textures.

Recipe Tips

• Marinate the Lamb Longer: For deeper flavors, marinate the lamb chops for up to 12 hours in the refrigerator. This allows the garlic and rosemary to fully infuse the meat.
• Choose the Right Tomatoes: Use ripe, in-season tomatoes for the salad. Cherry or heirloom varieties work best if you want a sweeter, more vibrant flavor profile.
• Customize the Yogurt Sauce: Add a pinch of cumin or fresh dill to the yogurt sauce for an extra layer of flavor that pairs perfectly with the lamb and salad.
• Experiment with Cooking Methods: If you don’t have a grill or grill pan, cook the lamb chops in a hot cast-iron skillet for a beautifully seared crust.
• Make It Dairy-Free: Swap the feta in the salad with a sprinkle of toasted pine nuts and use a dairy-free yogurt alternative for the sauce to suit dietary needs.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Lamb Osso Buco
• Giada Spicy Lamb Bolognese
• Giada Pumpkin Ravioli With Sage and Toasted Hazelnuts